Potato & Onion Latkes

Instructions:

1. Place the grated potatoes and onion in a clean kitchen towel. Twist and squeeze out as much moisture as possible—this is essential for crispy latkes.
2. Transfer the mixture to a large mixing bowl. Add eggs, flour, salt, pepper, and baking powder (if using). Stir until everything is well combined.
3. In a large skillet, heat about ¼ inch of vegetable oil over medium heat until shimmering.
4. Scoop about 2 tablespoons of the latke mixture into the skillet for each latke. Flatten gently with the back of the spoon or spatula.
5. Fry for 3–4 minutes per side, or until deep golden brown and crispy. Adjust the heat as needed to prevent burning.
6. Remove with a slotted spatula and drain on paper towels. Continue frying in batches, adding more oil as needed.
7. Serve hot, topped with sour cream or applesauce, or both.

Variations :

• Herbed Latkes: Stir chopped chives, dill, or parsley into the batter for fresh flavor.
• Sweet Potato Version: Substitute part or all of the russet potato with sweet potato for a sweeter, colorful twist.
• Spicy Kick: Add a pinch of cayenne or a dash of hot sauce to the mixture.
• Cheesy Latkes: Fold in shredded sharp cheddar or Parmesan for an extra-savory version.

Tips :

• Grate potatoes last to keep them from browning too quickly. Work quickly or keep them in water until ready to mix.
• Squeeze thoroughly—removing moisture is key to that golden, crisp edge.
• Fry in small batches so the oil stays hot and the latkes don’t steam.
• Keep warm in the oven (200°F/95°C) on a wire rack-lined tray while finishing the batch.

Potato & Onion Latkes are a nostalgic classic and an irresistible indulgence. Crisp, comforting, and endlessly customizable, they bring people together around the table with every bite.